The Times cook book, no. 2

the milk previously heated. To this sauce add the chicken, mushrooms, and seasoning. Take from fire and turn out on platter. When cold shape the mixture into small croquettes with the hands, roll them in fine cracker crumbs, then in the beaten yolk of egg, then in crumbs again, fry in deep lard a crisp brown. If followed carefully the centers will be soft and creamy, the outside firm and brown; will keep several days in cool place; put in warm oven a few minutes before serving. NO. 74. CHICKEN IN BASKETS. (Original.) Emilia Lundberg, 2400 South Flower street, Los Angeles — Cut slices of stale bread one inch thick, cut into rounds with biscuit cutter. With a smaller cutter mark a circle within and remove the bread to the depth of half an inch, dip into beaten eggs, sift powdered cracker over them and boil in deep olive oil, delicately brown; lay them on brown paper to absorb the grease, then arrange upon a hot platter, and fill them with creamed chicken, made of two tablespoons butter, three tablespoons flour, one cup milk, one-half teaspoon salt, a few grains pepper and one and a half cups cold cooked chicken cut in dice. Put butter in sauce pan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, stirring until well mixed, when smooth and glossy add the chicken; cook two minutes. Have the bread baskets hot, fill with the mixture, garnish with parsley and serve at once. The baskets can be prepared also by spreading the bread lightly with butter and browned in the oven. Chicken and turkey are best, but any kind of meat, fish and vegetables can be used. A nice way to use left-overs. NO. 76. CHICKEN POT PIE DUMPLINGS. Mrs. N. S. Alline, Lamanda Park, Cal.— Take a good, fat fowl a year old, joint and boll until tender, season to taste with salt; if fowl is fat no butter will be necessary, if not, make rich with butter. Have sufficient broth to more than cover chicken as the dumplings will absorb broth. Take a quart of best flour, put into sieve with one-half teaspoon salt, three teaspoons baking powder, and sift all together into an earthen bowl. Take butter size of two English walnuts and mix thoroughly. Then add one pint sweet milk and stir with spoon until mixed; if it seems sticky add a little more flour, let the chicken stop boiling, set off the fire a few moments, then return to stove again and drop the dumplings in by the spoonful on top of chicken in the kettle. This will prevent the dumplings from getting heavy. Cover kettle tight and let them boil twenty-five to thirty minutes, briskly, but not hot enough to burn; watch closely; serve immediately when cooked.